How many problems do you encounter when making vinegared shredded potatoes?

1, Shred the potatoes, soak in cold water for half an hour, drain the water. Cut the green onion into sections.

2) Heat two tablespoons of oil in a pan. Put a handful of peppercorns and fry them until the surface starts to turn black, then remove the peppercorns.

3. Add 3 or 4 dried red peppers, then pour in the drained shredded potatoes, move quickly, or the dried peppers will.

Nigrescence. 4. Turn over the shredded potatoes a few times, add some vinegar, add some salt, continue to stir-fry, and when the shredded potatoes are almost cooked, add the green onions, chicken essence, mix well and remove from the pan.

Key points: 1. Shredded potatoes should be cut finely and evenly. If you don't cut well, you can take advantage of the holiday to go to a Chinese restaurant for half a month of training.

2. The shredded potatoes should be soaked in cold water for a period of time until they are crispy.

3. Stir-fry shredded potatoes in oil and vinegar in the morning.

1. Wash the potatoes, peel and shred them first, then put the shredded potatoes into water to wash off the potato pulp, and put them on a plate for later use;

2. Then, put a little peanut oil into the wok, after the oil temperature rises, put in the green onion and stir-fry, put in the washed shredded potatoes for stir-frying, and at the same time put a little sour vinegar into the pot, and keep a certain amount of moisture in the pot.

3. If you like sweet and sour, you can use sweet and sour seasoning;

4. If you like sour and spicy, you can use red oil (chili oil) vinegar for seasoning, and so on.

The key to making this dish is:

1. The potato pulp must be washed with water to prevent the possibility of sticking to the pan in the production;

2. When adding shredded potatoes to fry, you must put in sour vinegar and keep a little water in the pot to prevent frying shredded potatoes;

3. Put salt in the pot for seasoning to prevent the shredded potatoes from losing moisture and the taste of the dish is not good (not crisp enough). If you still want to do better, you can also pour some peanut oil, sesame oil and other oils when you are out of the pot, and decorate the dishes with some green and red pepper shreds, carrot shreds, fungus shreds, green onions, coriander, red cherries and other foods with different colors to increase the color, flavor and shape of the dishes.

Cut the potatoes into thin strips, wash the starch with water, soak them in water, soak them for a while The shredded potatoes are harder, some will stand up, use a small basket to control the clean water, heat the pan, add oil, the oil heats the shredded green onion and ginger, dry and spicy shreds, a few peppercorns, the speed should be fast, don't be pasty, put in the shredded potatoes, put the vinegar immediately, according to your own taste, how much there is no regulation, you can eat more sour and put it, you can't eat sour and put less, but you must put it, otherwise it is not brittle, stir-fry over high heat, turn off the heat when the shredded potatoes become translucent, Add salt and plucked garlic and mix well.

Vinegared shredded potatoes belong to Shandong cuisine, which is a home-cooked dish in Shandong Province. The main ingredients are Tuling beans, sharp peppers and vinegar, etc., the main cooking workers are fried, the vinegar shredded potatoes that come out of this way taste salty and sour, the taste is crisp and refreshing, it is a common home-cooked dish on the table of the Chinese people.

When cleaning shredded potatoes, you can drop a drop of rice vinegar or a little salt into clean water to prevent shredded potatoes from oxidizing and turning black after contact with air. At the same time, it should be washed many times to remove the starch on the surface of the shredded potatoes, so that the shredded potatoes are crispy and not sticky. If Wang wants to fry the shredded potatoes to sell better, you can add green and red pepper shreds to match.

Potato buying tips:

1. Look at the shape.

Round potatoes are floury potatoes and are suitable for salads or mashed potatoes; On the other hand, the slender May Queen variety is slimy and does not boil easily, making it suitable for curry. If the surface is too uneven, avoid buying.

2. Look at the texture and dots of the potatoes.

Observing the texture of the potatoes can tell if the potatoes are fresh or not. When choosing potatoes, it is necessary to see that the texture of the potatoes is uniform and there are more small dots on the potatoes, which means that the growth environment of the potatoes will be better. Such potatoes not only show that they are ripe but also grow better, and the taste will naturally be much better.

Usually when making vinegared shredded potatoes, it is necessary to blanch, the starch content in the potatoes is relatively high, and it may not be completely removed by soaking alone, and the step of blanching can better eliminate the starch inside. However, if you are afraid of trouble, you can also add salt and white vinegar to it when soaking in water, which can also have the same effect.

Do you need to blanch the shredded potatoes in vinegar.

Potatoes are a more common vegetable in our lives, there are many ways to make them, and the taste of different methods is also very different, and one of the more popular is the vinegar shredded potatoes, but many people don't know whether the potatoes need to be blanched before frying, if you want to cook the shredded potatoes more delicious, let's take a look.

Generally speaking, when making vinegared shredded potatoes, you need to blanch, because the starch content in the potatoes is relatively high, even if you have soaked in water before, the starch in it is not easy to completely remove, and blanching can solve this situation very well, but the blanching time can not be too long, put the potatoes in after the water boils, and blanch them on high heat and take them out immediately.

There is also a saying that when the shredded potatoes are soaked in water, add some salt and rice vinegar to the water and soak them together for about 10 minutes, you can fry them directly without blanching, and you can also ensure that the taste of the shredded potatoes will not be black.

Here's how:

2 potatoes. Half a green onion.

Half a head of garlic. 3 tablespoons of vinegar.

1 tablespoon of salt. 1 green pepper.

A few dried red peppers.

Step 1: Prepare two potatoes and peel it! After cutting, slice first and then shred, when slicing, the diagonal slice will be larger, and the shreds cut out are long (really, shredded potatoes are cut out by hand and rubbed out are simply two things, don't be afraid if the knife is not good, take your time, the tips will be careful to cut vegetables).

Step 2: Put the shredded potatoes in the water, wash them twice, and wash off the starch (emphasis added!). It is very important to wash the starch, it will be soft and sticky if it is not washed and fried, not brittle), soak it in water after washing, otherwise it will "rust" Oh, okay, continue to prepare other things.

Step 3: Cut chopped green onions and garlic, it is recommended to put more garlic, it is really delicious! (If you don't like garlic, please ignore) to make sour and hot potato shreds, cut the dried red peppers into small pieces, and shred the green peppers (the dried peppers will be more spicy, and if you like the refreshing ones, just put the green peppers, and match them flexibly depending on the taste).

Step 4: Pour oil into a hot pan, add chopped green onions and minced garlic and stir-fry until fragrant, and add dried red peppers at this time.

Step 5 Drain the potatoes and pour them into the pot, stir-fry quickly over high heat for 10-15 seconds (just to give an idea, don't dwell on the numbers), and the shredded potatoes become bright and slightly translucent.

Step 6Add vinegar, continue to stir-fry quickly over high heat until the shredded potatoes are all translucent and start to soft, add salt, pour in the shredded green peppers, and continue to stir-fry quickly over high heat for 5-10 seconds (that's a concept!). Concept ha! I usually use aged vinegar or rice vinegar for stir-frying, and white vinegar is generally used as a cold dish.

Step 7: Get out of the pot with all the staple foods that you can't stop.

2 raw potatoes [1], 1 chili pepper, a pinch of Sichuan pepper, 5 dried red peppers, a pinch of chopped green onion, 2 tablespoons of vinegar, 1 tablespoon of sugar, 1 4 teaspoons of salt.

Method 1 of this paragraph, wash the potatoes and shred them (this work is usually done by Wanzi). Wash the peppers and cut into shreds.

2. Prepare a bowl of water, drop in a little vinegar, soak the shredded potatoes for a while, then rinse with water twice, wash out the starch and drain.

3. Add a little oil to the pot and heat it for 3 years, put in the peppercorns, and when you smell the fragrance of the peppercorns (don't fry the peppercorns), turn off the heat and pick out the peppercorns.

4. Beat ** again, when the oil temperature is 7 hot, add dried red pepper and chopped green onion, stir-fry until fragrant, pour in shredded potatoes and stir-fry.

5. Then add vinegar, sugar and salt and stir-fry over high heat for half a minute. 6. Add shredded green pepper and continue to fry for half a minute, finally add water starch, stir-fry evenly and then get out of the pot.

The above briefly describes a vinegared shredded potato method, and there are many kinds of vinegared shredded potato methods, each of which is vinegared shredded potato method.

If you want to know how to make vinegared shredded potatoes, you might as well search for the method of vinegared shredded potatoes, I used to make a variety of vinegared shredded potatoes are very good, you might as well choose the vinegared shredded potatoes according to your taste.

See which vinegar-slicked shredded potato recipe is more suitable for your taste. For more and more details on the preparation of vinegared shredded potatoes. There are more detailed recipes for vinegared shredded potatoes, which will be very helpful for you to understand how to make vinegared shredded potatoes.

First, peel the selected potatoes, shred them, and soak them in water, the main function is to remove the starch inside and make them crispier. Sit in a pot, heat the pot, pour oil, boiled green onion and ginger shreds, then put the shredded potatoes into the pot, add vinegar and stir-fry first, stir-fry in a hurry, put the seasoning one by one, three or five minutes, add chicken essence or monosodium glutamate out of the pot.

Because the shredded potatoes are not washed with water and the starch is not removed after they are cut, the shredded potatoes are soft. Cut the potatoes into thin strips, wash them with water, and soak them in water for 20 minutes to fully remove the starch; The more thoroughly the starch is removed, the more crispy the shredded potatoes will be. Here's how to make vinegared shredded potatoes.

Ingredients: 600 grams of potatoes.

Excipients: 10 Sichuan peppercorns, 10 grams of green onions, 2 cloves of garlic, 6 grams of salt, 3 grams of monosodium glutamate, 30 grams of rice vinegar, 1 tablespoon of vegetable oil.

Vinegar shredded potatoes:

1.Wash and peel the potatoes, and prepare the green onions, garlic and peppercorns.

2.Cut the potatoes into thin strips.

3.Wash it with water, change it again and soak it in water for 20 minutes to fully remove the starch; The more thoroughly the starch is removed, the more crispy the shredded potatoes will be.

4.After soaking, remove and control the moisture.

5.Chop the chopped green onion and minced garlic; A little garlic should be increased to make it fragrant.

6.Add vegetable oil to the pot, fry the peppercorns to make the fragrance, fry until it changes color, and remove it; Add more oil to fry shredded potatoes, because shredded potatoes themselves are more oily, and less oil will look dry.

7.Add chopped green onions and garlic and stir-fry until fragrant, don't fry paste; At this point, the oil has been fused with peppercorns, green onions and garlic, and the fried shredded potatoes are not delicious.

8.Add the shredded potatoes, stir-fry over high heat for 1 minute, add salt and monosodium glutamate to taste, and stir-fry quickly.

10.Serve on a plate.

Method: Peel and shred the potatoes, brew with water, soak off the starch on the surface, and the taste will be crispy. Drain the water.

Put two tablespoons of oil in the pot, heat it, add a few peppercorns, turn to low heat and fry the fragrance, take out the peppercorns, add shredded dry peppers, green onions, shredded potatoes, add salt, chicken essence, vinegar, fry until the shredded potatoes are broken, add water starch, and stir evenly out of the pot. The vinegar can be added twice, and the vinegar will be put out of the pot for a second time.

Vinegared cabbage. Ingredients: Chinese cabbage, soy sauce, vinegar, salt, chicken essence, green onion, ginger, garlic, starch, oil.

Production steps: (1) Wash the cabbage, cut it into diamond-shaped slices about a centimeter long, and cut the green onion, ginger and garlic into slices.

2) Put the green onion, ginger and garlic into a small bowl, add soy sauce, vinegar, salt, monosodium glutamate, starch and 20g of water, stir well.

3) Put the wok on the fire, put in the bottom oil, put the cabbage into the stir-fry after heating, pour the adjusted juice into it after it is cooked, and then keep stir-frying, so that the juice can be evenly hung on the surface of the cabbage.

Features of this dish: The taste is sour, salty and fresh, refreshing and refreshing.

Pork slices with tomatoes and roasted eggplant.

Recipe preparation: Ingredients: 250 grams of lean pork, 250 grams of tomatoes, 1 kg of eggplant.

Ingredients: 130 grams of vegetable oil, 30 grams of soy sauce, 20 grams of refined salt, 5 grams of monosodium glutamate, 10 grams of green onion and minced ginger, 75 grams of water starch. Method:

1) Cut the pork into small slices, put it in a basin, add 25 grams of water starch and 5 grams of refined salt, mix well and starch, slide with warm oil in a hot pan, remove and drain the oil; Wash the tomatoes and cut them into small pieces; Peel the eggplant and cut it into small pieces with a razor blade, fry it in hot oil until golden brown, remove and drain the oil. 2) Put the oil into the pot, heat it and put it into the pot with green onion, ginger and garlic, put in the meat slices and soy sauce and fry well, add 300 grams of water, add refined salt, monosodium glutamate, tomatoes, fried eggplant, and thicken it after opening. Features:

The eggplant is soft and delicious. Ingredients: After the eggplant is cut into cubes, it is left to dry in the sun for 1 2 hours to save oil when frying.

Fried eggplants should be fried over a hot fire, and they should be turned frequently when frying to avoid paste, but do not take them out before they are fried and colored.

The potato starch content is high, it is the feeling of powdery taste, and after cutting the shreds, soak it in water and drain it and fry it is not so soft. The amount of oil is not directly related.

The oil is the same as usual, after the potatoes are cut, rinse off the water starch on the potatoes with water, pour the potatoes after the oil is hot, stir-fry a few times and then pour vinegar, and multiply it when the color changes. The potatoes should not be fried for too long, if the time is too long, even if the vinegar is poured at the end, it will be soft.

Put a little more oil, cut the shredded potatoes evenly, soak them in clean water and wash them after cutting, and don't fry them too well.

After cutting the shredded potatoes, be sure to wash them several times, the heat should be high, stir-fry, and do not cover the pot.

It's not fried, it's blanched with boiling water first, and then returned to the pot to fry it slightly.